In a large mixing bowl beat the egg with the flax meal and let sit so it begins to thicken.

Meanwhile, steam the broccoli florets in a steaming basket for about 4 minutes. Remove from the heat and rinse under cold water until room temperature.

Put the broccoli in a food processor and add the flax egg mixture, juice and zest of 1⁄2 lemon, almond meal, salt, pepper, and optional nutritional yeast and/or cheese. Blend well.

Using your hands, form into 6 patties and let rest on parchment paper in the fridge for a few minutes before cooking.

Melt coconut oil in a skillet on medium heat. Cook the broccoli fritters for 2­-3 minutes on each side.

Mash the avocado with the pesto and divide among the fritters.

Optional to serve with a side of braised green beans, your favourite fall veggie, or topped with a poached egg.

Enjoy!